Apple Crumble Muffins

A apple streusel topped muffin in a pink and white paper case.

Super easy Apple Crumble Muffins... a moist apple muffin topped with sweet and crunchy oat crumble! Make these truly EPIC muffins as your next lunch box treat!

5 from 47 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 289kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix (optional)
Oven

Ingredients

For the muffins:

220 g (1 ½ cups) self-raising flour
115 g (½ cup) vegetable oil
190 g (¾ cup) milk room temperature
1 egg, beaten room temperature
165 g (¾ cup) caster sugar
2 small apples, grated

For the crumble:

75 g (½ cup) plain flour
110 g (1 cup) rolled oats
80 g (½ cup) brown sugar
80 g butter, chopped room temperature
1 tsp ground cinnamon

Metric - US Customary

Instructions

Conventional Method

Preheat oven to 190 degrees celsius (fan-forced).
Line a 12-hole muffin tray with muffin cases and set aside.
Place all of the muffin base ingredients (not the crumble ingredients) into a bowl and mix together until just combined. Don't overmix.
Divide the mixture between the prepared muffin holes (filling to ⅔ full).
To make the topping, mix the crumble ingredients together until combined. Sprinkle the crumble mixture evenly over the top of the muffins.
Bake for 20 minutes or until golden on top and cooked through.
Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

Preheat oven to 190 degrees celsius (fan-forced).
Line a 12-hole muffin tray with muffin cases and set aside.
Place the chopped apples into the Thermomix bowl. Grate for 10 seconds on Speed 8. Scrape down the sides of the bowl.
Add the remaining muffin base ingredients (not the crumble ingredients) into the Thermomix bowl and mix for 5 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Divide the mixture between the prepared muffin holes (filling to ⅔ full).
To make the topping, place the crumble ingredients into a clean Thermomix bowl and press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter). Sprinkle the crumble mixture evenly over the top of the muffins.
Bake for 20 minutes or until golden on top and cooked through.
Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

RECIPE NOTES & TIPS

There's no need to peel the apples - the apple skin is really nutritious so I prefer to leave it on. Just give the apples a quick wash and pat dry before you grate them.
Use old fashioned rolled oats rather than quick oats - rolled oats give the crumble it's distinctive crunchy and chewy texture, whereas quick oats are much finer and therefore not the texture that you want.
Room temperature ingredients - make sure your 'wet' ingredients, such as milk, butter and eggs, are brought to room temperature before using them for best results.
Don't over mix the muffin batter - just combining the ingredients gently will keep the muffins light and fluffy.
Use paper muffin cases - not only do they look pretty, they also make it easier to remove the muffins from the muffin tray, and pack easier into school lunch boxes.
Suggested variations - include drizzling a little thin vanilla icing over the top of the crumble for a decadent look or to serve as a dessert, or add a handful of sultanas or chopped dates, or even chopped walnuts or pecans for a nutty change.
Storing & freezing - these apple crumble muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out). Alternatively, they can be frozen for up to 3 months - pop into a lunch box and they'll be thawed by lunchtime!

Nutrition